Alc: 12.5%; RS:1g/L; pH: 3.24; TA: 5.8g/L
The Shiraz was whole bunch pressed to ensure only free run juice was used for the Rose. Light pressing in turn resulted in only slight colour extraction from the skins. The juice was settled overnight and then racked off to Stainless steel tank for fermentation. Fermentation completed after 2 weeks. The juice was left to settle, then racked off and stabilized for bottling.
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